So for this month’s What’s Baking challenge, I was the hostess with the mostess and because it was February, the month of love, I chose a theme based around just that….LOVE!
We all did something “Baked with Love” and I was hoping that it would be interpreted in a few different ways – not only did I feel it would be great to center it around Valentine’s Day, but to also choose recipes that, perhaps, meant something to someone or was a reminder of someone special in their life!
I chose to go the first route and made something very appropriate for V-Day…something I love seeing on a Valentine’s menu and something, actually, that I’ve never made before: Lava Cakes!
Chris and I both love the chocolatey goodness that these cakes hold…the ooey-gooey center is what makes them so darn special! To my pleasant surprise, they were really easy (probably one of the easiest desserts I’ve ever tackled). But being a newbie, something went wrong (maybe I didn’t cool them long enough), but they deflated once I removed them from the ramekins….hence, deflated looking cake in the picture!
But don’t let that stop you….the deflation these babies went under had absolutely no effect on the taste! They were deee-licious!
Molten Lava Cakes
1/2 cup Unsalted Butter
4 oz. Semi-Sweet Chocolate
1/4 cup Sugar
Pinch of Salt
2 Tsp. Flour
Preheat oven to 425 degrees. Butter the inside of two ramekins and dust the insides with cocoa powder (to prevent the cakes from sticking).
In a double-boiler or bowl sitting atop a pan of simmering water, melt the butter and chocolate over medium heat, stirring frequently; let cool.
In a large bowl, beat together the eggs, sugar and salt until the sugar dissolves (about 1 minute). With the mixer on low, slowly add in the chocolate mixture until incorporated into the egg mixture. Add in the flour and mix to combine.
Carefully divide the batter between the two ramekins and place on a baking sheet. Bake for 8 minutes and remove. Let cool slightly and gently slide a butter knife around the inside of the ramekin to remove the cake. Serve with whipped cream, a dusting of powdered sugar or fresh fruit!
Yield: 2 Servings